Casa Riquelme in Alicante has become the gastronomic focal point during Menjars de la Terra, a festival organized by BILGI and the Alicante Provincial Council to celebrate the region’s culinary richness. Casa Riquelme welcomed the initiative with enthusiasm and offered a specially curated menu that reflected local flavors with a contemporary twist.
Executive chef Moncho Riquelme, joined by his brother David, represents one of the most recognizable branches of the Riquelme family, famed for coordinating the grand paellas that spread Alicante’s taste across Spain and many parts of the world. They embraced the event and contributed a menu that honors tradition while adding modern nuance.
Today, guests had the opportunity to taste two varieties of pilaf. Rafa Arjones
“We are delighted to participate in these sessions,” said Moncho Riquelme. “We have prepared a complete Alicante menu that preserves elder dishes that have faded from the everyday table, such as budellet, musola, and dried octopus. We aim to make the restaurant feel like home while introducing a fresh twist to the usual dishes.”
The day began with traditional appetizers paired with anise-based drinks that evoke both the past and the present of local gastronomy. Diners enjoyed items such as paloma, canario and cantabria, three classic Alicante beverages that the chef described as old in form but familiar in flavor to residents who have valued them for generations.
Tomatoes chopped with salt. Rafa Arjones
The starters showcased a blend of local ingredients and creative methods. Riquelme offered pericana toast, coca amb tonyina pizza, budellet and dried octopus, and musola. The chef noted the aim of preserving Alicante’s culinary heritage by reviving products that are part of the regional story, even those rarely seen today. A bright addition to the starter lineup featured tomatoes chopped with salt, bringing old flavors forward with a fresh, current twist.
Riquelme varieties (budellet, dried octopus and musola). Rafa Arjones
homemade rice
At Casa Riquelme, rice is more than a dish; it is a tradition and a point of pride. The chef notes that about 98% of visitors come specifically for their rice dishes. The day offered two staples: Mountain Rice, a hearty blend featuring sausage, blood sausage and bacon, ideal for cooler seasons; and Riquelme Rice, a seafood-forward version featuring monkfish, tuna and peeled shrimp. To give guests a full sense of the kitchen, the selection was split half and half so newcomers could sample both signatures. This approach lets diners taste the flavors of both land and sea in a single service, delivering a complete Alicante cuisine experience.
A team of professionals from Alicante restaurant Casa Riquelme. Rafa Arjones
A sweet ending arrived with Jijona nougat heart in chocolate sauce. Jijona nougat is a country emblem, and the pastry team wove it into a dessert that feels both familiar and distinctive.
The beverage selection featured PDO Alicante wines such as Sierra Salinas and Laudum Chardonnay, known for their Mediterranean notes. Local wines pair perfectly with the menu, and Casa Riquelme consistently emphasizes local products.
Among those who attended yesterday’s event and filled the Casa Riquelme premises are, from left, Bea Castro, INFORMACIÓN’s key account manager; José Luis Martínez, Elsa Vergara, Cristina Hernández and Susana Cegarra from the Communications and Marketing department of Aguas de Alicante; Sergio Sánchez, manager of Aguas de Alicante; Alicante City Council Councilor for Commerce and Hospitality Lidia López and BILGI Commercial Director Cristina Ripoll; Rafa Arjones
The gastronomy day at Casa Riquelme proved that tradition and modernity can conquer any palate. Moncho Riquelme concluded that these days serve as a showcase to reveal the kitchen’s capabilities and offer a unique experience to first-time visitors. The restaurant continues to establish itself as a reference point in Alicante cuisine, conveying the region’s essence and history with every dish.
Xixona
Menjars de la Terra goes to Xixona, where the restaurant L’Entrepà highlights mountain cuisine and, of course, Jijona and Alicante nougat, underscoring their significance and purpose. The event celebrates local gastronomy and tradition.